1 bunch cilantro, rinsed, and the last 2 inches of the cilantro stalk removed, then roughly chopped
1/4 cup fresh mint leaves
1 teaspoon salt
1 teaspoon sugar
8 slices white bread
4 Tablespoons unsalted butter, at room temperature
1 English cucumber, thinly sliced
2 beefsteak tomatoes, thinly sliced
1 medium-size red onion, thinly sliced roundels
1 large Idaho OR Yukon Gold potato
1 large beet
1 Tablespoon sea salt
1 Tablespoon ground black pepper
Bring 3 cups water to a boil. Carefully place potato and reduce the heat to medium low. Boil for 20 minutes or until the potato has been cooked. Remove, cool, and peel. Cut in 1 inch roundels and set aside.
Prepare chutney by adding all the 'Chutney' ingredients in a blender along with half a cup of water and puree. Remove and set aside.
Place all the bread slices on a large plate/cookie sheet.
Apply butter on one side of all the bread slices. Apply chutney on four of the bread slices.
Place one of each - cucumber, tomato, onion, potato, and beet slice on the bread slices that you applied chutney on.
Use the bread slice with no chutney on it to place on top of the vegetables.
Apply butter to your panini press OR toaster and a little butter on both sides of the bread. Toast based on your manufacturer's instructions. Serve.